Sesame Candy Recipes

Steps:

• Put bakeware liner in a large shallow baking pan (1 inch deep). Remove bottom of springform pan and set aside. Oil inside of springform ring with vegetable oil and put ring, upside down, in center of bakeware liner.
• Bring honey, sesame seeds, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring, then boil undisturbed until mixture registers 280 to 290°F on thermometer, about 15 minutes.
• Holding ring in place, quickly pour mixture into ring, then cool on a rack until candy is set but still warm, about 40 minutes. Unmold by peeling ring with candy off bakeware liner. Transfer candy to a cutting board, then run a paring knife around edge of springform ring and lift ring off candy. Cut candy into 1-inch pieces with an oiled large knife.

Steps:

• Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
• Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
• Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
• Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
• Slowly bring the mixture to a boil over medium heat, stirring constantly.
• As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
• Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
• Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
• Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
• Run the spatula around the edge of the candy to loosen it.
• Then turn out the whole slab of candy onto a wooden board or other cutting surface.
• Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
• Cool the candies completely; then store them in an airtight container at room temperature.
• If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.

Steps:

• In a saute pan, toast the seeds over medium heat for 2 minutes until golden (the pumpkins will pop). Combine the water, honey, and sugar in a saucepan. Over high heat, bring the syrup to 240 degrees F. Add the seeds and bring the syrup to hard crack (250 degrees F). Spritz a cookie sheet with non-stick spray and pour the syrup onto it. After a few minutes, score the candy into 2 by 1/2-inch bars. Let harden, and then cut into bars.

Steps:

• Melt the butter in a saucepan over medium-low heat or in a bowl in the microwave. Remove from the heat and add the peanuts, sesame seeds, salt and baking soda, then stir to combine. Set near the stove, along with a rolling pin and 2 sheets of parchment paper (each roughly 12-by-15 inches), one of which is set atop a cutting board.
• In a small saucepan, use a silicone spatula to stir together the sugar, corn syrup and 2 tablespoons water. If anything clings to the spatula, scrape it into the saucepan. Clip a candy thermometer to the saucepan. Bring the mixture to a frothy boil over medium heat, then let bubble, undisturbed, until golden and the thermometer registers 300 degrees, 2 to 4 minutes.
• Turn off the heat and immediately dump and scrape in the nut mixture. Stir vigorously for 5 to 10 seconds to combine well. (If it seizes up, rewarm the pan to loosen.) Pour the candy mass onto the parchment on the cutting board.
• Immediately use the spatula to press the mixture into a 3/4-inch-thick slab. Put the other piece of parchment on top, then use the rolling pin to flatten the slab to 1/4-inch thickness. To smooth out the subtle ridges on top, use the warm saucepan like an iron, running it over the candy. So long as the candy is warm-hot, you can manipulate it; nudge and neaten its sides with the broad side of a knife or metal bench scraper, if you like.
• Remove the top parchment layer. While the candy is warm, cut into 1- by 2-inch rectangles or any other shape you desire. Let cool at least 30 minutes before snapping the pieces apart. The candy tastes best once totally cool. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• Wash sesame seeds and remove any debris that may be in the seeds and drain well.
• Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet.
• Pour seeds into skillet and stir constantly.
• Dry and parch seeds until light brown, approximately 2 minutes.
• Watch closely, do not burn seeds.
• In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar.
• Using a wooden spoon, stir constantly until ingredients are dissolved.
• Cook over medium high heat to light crack stage.
• If using a candy thermometer, the temperature should be between 265 and 285 degrees F.
• Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon.
• Pour immediately into prepared an 11 by 2-inch pyrex baking dish.
• Score candy while still warm and cut into squares when cool.

Steps:

• Preheat oven to 350°. Spread the sesame seeds on a rimmed baking sheet, and place it in the oven. Toast the seeds until light golden, shaking them on the baking sheet occasionally, about 8 minutes. Let the seeds cool on the sheet.
• Put the sugar, honey, butter, and 2 teaspoons water in the saucepan, and set it over medium-low heat. Stir with a wooden spoon frequently as the butter melts and the sugar dissolves and the syrup comes to a boil. Simmer until the syrup is a deep-caramel color, about 5 minutes.
• Meanwhile, brush a nonporous work surface (such as granite or stainless steel) with olive oil; coat the metal spatula with olive oil as well. When the caramel is done, turn off the heat, and stir in the sesame seeds, almonds, citrus zests, and cinnamon. Pour (and scrape) the molten candy from the pan onto the work surface, and quickly spread it into an even rectangular layer, about 1/2 inch thick. Allow it to cool and firm up for a minute or two, to firm up but not harden.
• With a serrated knife and a straight edge, slice the sheet of candy into 1-inch strips. Then cut diagonal slices 1 inch apart. Divide the strips into diamond-shaped pieces. With a metal spatula separate the pieces, and arrange them in a single layer, not touching, on trays lined with parchment or wax paper, and let them harden completely. Store them in an airtight container with parchment or wax paper between the layers.